Lachha Parantha is crispy layered flat bread popular in North India. At a glance it looks like the South Indian Malabar parotta. While Parotta is made with all purpose flour, and the dough is drenched in oil. Lachha Parantha is made with whole wheat flour or 1:1 ratio of wheat flour and all purpose flour. It can be made plain or with ajwain (carrom seeds). This recipe yields 10 Paranthas.
Jay Chalam's Kitchen
Sunday, July 20, 2025
Lachha Parantha
Lachha Parantha is crispy layered flat bread popular in North India. At a glance it looks like the South Indian Malabar parotta. While Parotta is made with all purpose flour, and the dough is drenched in oil. Lachha Parantha is made with whole wheat flour or 1:1 ratio of wheat flour and all purpose flour. It can be made plain or with ajwain (carrom seeds). This recipe yields 10 Paranthas.
Paneer Lababdar (Creamy Paneer Dish)
Paneer Lababdar is a rich, creamy Mughal dish. It is similar to Paneer Butter Masala, yet a little different. Here the base of the gravy, onion, tomatoes and spices are cooked before blending into a puree, which is then cooked. Also, in this dish, big paneer cubes are sautéed in spices before adding to the creamy gravy. This enhances the flavor of the paneer.
Ingredients:
For the gravy:
2 Tablespoons neutral oil
1/2 teaspoon black peppercorn
1 bay leaf
1 black cardamom (badi elaichi)
1 inch cinnamon
3 cloves of garlic, peeled
1 inch piece of ginger, peeled
1 onion, sliced (2 cups)
2 tomatoes, sliced (2 cups)
2 dried red chili
2 Tablespoons cashew nuts
2 Tablespoons melon seeds (char magaz)
1 teaspoon salt
For the Curry:
2 Tablespoons oil
1 teaspoon cumin
1 onion, finely chopped (1 cup)
1/4 teaspoon turmeric
2 teaspoons Kashmiri red chili powder or Cayenne pepper
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2 cups hot water
1/2 teaspoon salt
4 Tablespoon Paneer or Khoya, grated
2 Tablespoons fresh chopped cilantro
2 Tablespoons Kasuri Methi, crushed
2 Tablespoons heavy cream
For Masala Paneer:
1 Tablespoon butter
20-24 cubes of paneer
1/2 cup green pepper, cubed
1/4 teaspoon turmeric
1/4 teaspoon red chili powder
1/2 teaspoon kasuri methi
1 pinch salt
Method:
Preparing the Base:
1. Heat 2 Tablespoons oil in a saucepan on medium flame. Add the dry spices and sauté for 1 minute.
2. Add sliced onion, ginger, and garlic. Cook for 3 minutes.
3. Add sliced tomatoes, dried chili, cashew, and melon seeds. Cook for 5 minutes, until the tomatoes are soft. Remove from stove and allow to cool completely.
4. Place cooked vegetable mixture in a blender puree, adding little water.
5. Strain the puree to get a smooth base. Set aside.
Preparing Masala Paneer:
1. Heat 1 Tablespoon butter in the same skillet on medium heat. Add cubed paneer and green pepper.
